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Chef Neal's Strawberry-Rhubarb Sour Cream Pies

"Everybody is familiar with strawberry-rhubarb pie, but very few have tasted this sour cream version. One taste of this and you'll want to smack your grandmother! It is that good."

Ingredients :

• 2 (9 inch) frozen pie crusts
• 2 cups sour cream
• 4 large eggs
• 3 cups white sugar
• 4 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups sliced strawberries
• 3 cups chopped rhubarb
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 6 tablespoons butter

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H15M

• Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
• Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
• Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
• Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
• Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.

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